Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, canned pink salmon is highly nutritious, providing an excellent source of omega-3 fatty acids for heart and brain health. It is also rich in Vitamin D, calcium, and the antioxidant astaxanthin, which helps reduce inflammation and protect cells from damage.
A 100g serving of canned pink salmon contains approximately 139 calories and 20.5g of high-quality protein. It contains 5.5g of fat and is naturally free of carbohydrates, making it a very nutrient-dense food.
Canned pink salmon is an excellent food for weight loss because its high protein content increases satiety and helps preserve muscle mass. Being low in calories and carb-free, it fits easily into most calorie-restricted meal plans.
Yes, canned pink salmon is perfect for a keto or low-carb diet as it contains 0g of carbohydrates. Its combination of high protein and healthy omega-3 fats helps meet ketogenic nutritional requirements.
Yes, the skin and bones are completely edible and safe to consume. The canning process softens the bones to a point where they can be easily mashed with a fork, providing a significant boost of dietary calcium.
Plain canned pink salmon packed in water or oil is naturally gluten-free. However, you should always check the label if the salmon is seasoned or packed in a sauce, as those additives may contain gluten-based thickeners.
Canned pink salmon is pre-cooked and ready to eat, making it perfect for salmon cakes, salads, or sandwiches. It can also be stirred into pasta sauces, omelets, or used as a protein topper for grain bowls.
canned pink salmon is a versatile ingredient found in cuisines around the world. With 139 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring canned pink salmon with step-by-step instructions.
Browse recipes →Once the can is opened, any unused salmon should be transferred to an airtight glass or plastic container and refrigerated. It should be consumed within 2 to 3 days for optimal freshness and safety.
Discard the salmon if it has a sour, ammonia-like, or excessively 'fishy' odor, or if you notice any unusual discoloration or slime. Additionally, never consume salmon from a can that is leaking, bulging, or severely dented.
Pink salmon is considered a low-mercury fish because it is smaller and lower on the food chain than species like tuna or swordfish. This makes it a safer choice for regular consumption, including for pregnant women and children.